I was a late comer when it came to enjoying fruit in my salad, but a few years ago I converted and haven't looked back. I especially like the taste of sweet fruit contrasted with salty nuts and strong cheeses like blue or gorgonzola. I like how the apple and pear bring great color to this salad, brightening up your dinner table and making it a great fit for your Thanksgiving spread.
It's also quick to throw together as a side for your weeknight dinner or sometimes I'll throw in some grilled shrimp to make a very satisfying meal out of this salad. The recipe is below and I made Thomas Keller's Sherry Vinaigrette for the dressing. If you aren't up to making your own dressing you can always thow on a little olive and vinegar or balsamic vinaigrette.
For the Salad
1 bag of mixed greens
1 gala apple, sliced and cut into size pieces
1 pear, sliced and cut into bite size pieces
1/4 cup dried cranberries
1/2 medium onion, sliced
1 cucumber, sliced
1/3 cup nuts (walnuts, almonds, pine nuts, etc.)
1/3 cup crumbled blue cheese or gorgonzola
For the Dressing (makes more than you need, but can be refrigerated up to a month)
1/4 cup sherry wine vinegar
1/4 cup red wine vinegar
1 to 1-1/2 cups olive oil
If making salad dressing, whisk together two vinegars. Then pour olive oil into vinegars in a steady stream, whisking with vinegars. Taste to test the balance of oil and vinegar and add more olive oil if needed.
Toss all salad ingredients together and then toss with salad dressing.